The 1901 Cookbook Archive
No. 284 — Crayfish Dumplings for Broth No. 1
Complete English translation of Molokhovets recipe No. 284 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Finely chop the cooked tail and leg meat of twenty crayfish. Make crayfish butter from the shells and take ¼ glass of that butter.
Beat the butter until pale with five egg yolks. Add the crumb of half a French white bread roll, soaked in milk and squeezed out, together with salt, nutmeg, parsley and the chopped crayfish.
Fold in five beaten egg whites and drop spoonfuls into hot broth. If the mixture is too thin, add crushed rusks.
To provide
20 crayfish ¼ Russian pound of butter, as given in the source table 5 eggs | ½ French white bread roll ½ glass of milk or cream Salt, nutmeg and fresh parsley |
Historical editorial note: The method measures crayfish butter as ¼ glass, while the supply list gives ¼ Russian pound. The use of shells and cooked shellfish requires contemporary food-safety precautions.
Original source: Read the Russian recipe No. 284. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.